Bread and Butter Pudding

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Time: Cook: 60 min Total: 60 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

slices of bread ↝ Bread, vegetable [Yeast breads]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
Sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
Powdered cinnamon ↝ Baobab powder [Fruits and Fruit Juices]
3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 pint milk ↝ Milk, NFS [Milk, reduced fat]
3 table-spoons powdered sugar ↝ Sugars, powdered [Sweets]

variation

jam ↝ Jam [Jams, syrups, toppings]

Instructions (7)

Cut a number of slices of bread, taking off the crusts and spreading them with butter.
Butter a pudding-dish and fill it three parts full with the slices of bread and butter, sprinkling a little powdered cinnamon and a few sultanas between each layer.
Beat the sugar and eggs together.
Add the milk and flavouring.
Strain.
Pour slowly on the bread, letting it absorb all it can.
Bake in a moderate oven for an hour.

Original Text

Bread and Butter Pudding

Bread Butter Sultanas Powdered cinnamon 3 eggs 1 pint milk 3 table-spoons powdered sugar

Cut a number of slices of bread, taking off the crusts and spreading them with butter. Butter a pudding-dish and fill it three parts full with the[Pg 8] slices of bread and butter, sprinkling a little powdered cinnamon and a few sultanas between each layer. Beat the sugar and eggs together. Add the milk and flavouring. Strain. Pour slowly on the bread, letting it absorb all it can. Bake in a moderate oven for an hour.

A good variation of this pudding is made by spreading each layer of bread and butter with jam.

Notes

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